Abstract
[Autom. eng. transl.] The high content of polyunsaturated fatty acids makes walnuts a food particularly appreciated by consumers, but its use at an industrial level is, however, limited by the high susceptibility to oxidation which leads to nutritional losses and palatability. New application experiments could overcome this problem.
| Translated title of the contribution | [Autom. eng. transl.] Nuts. A precious food to preserve |
|---|---|
| Original language | Italian |
| Pages (from-to) | 30-33 |
| Number of pages | 4 |
| Journal | MACCHINE ALIMENTARI |
| Publication status | Published - 2014 |
Keywords
- acidi grassi polinsaturi
- noci
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